Amazingly Crispy Crust Bread
Description: Perfectly soft inside - the therapeutic process creates the best results. This is the best crust I have ever made! The crust is amazingly crispy while being perfectly soft inside. This therapeutic bread-making process is pure joy - from the gentle mixing to the satisfying 'lift and slap' technique. Every step is precious, and the result is absolutely worth it. So crispy and flaky on the outside, so light and airy inside!
Ingredients
- 1 cup Water (220 ml)
- ¾ tsp. Fresh yeast (3 g), or ½ tsp. (2 g) dry yeast
- 2 ½ cups Bread flour (320 g)
- 1 tsp. Salt (6 g - you can adjust to your liking)
Instructions
- Mix water and yeast: In a large bowl, mix water with fresh yeast (or dry yeast) until dissolved.
- Add flour and salt: Add bread flour and salt to the mixture. You can adjust the salt to your liking. Mix until there's no more dry flour - just mix, no need to knead!
- First rest: Cover and let rest for 30 minutes.
- Stretch and fold technique: With a wet hand, stretch the 4 sides of the dough and fold to the center. This gentle technique develops the perfect structure.
- 'Lift and slap' technique: Lift the dough and slap it back into the bowl. I call this technique 'lift and slap' - it's essential for developing the right texture.
- Second rest: Cover and let rest for another 30 minutes.
- Repeat the process: Repeat the steps from before - stretch and fold the 4 sides. The dough is now much more elastic and smooth. Perform a gentler 'lift and slap' this time - the dough has developed and needs less aggressive handling.
- Main rise: Let the dough rise until it has doubled in size, usually about 2 hours.
- Prepare for shaping: Dust work surface with flour. Fold the dough so it's easier to divide. Bubbles are always a great sign!
- Divide the dough: Divide into 6 equal parts. Brush off any excess flour from each piece.
- Shape into balls: Gently flatten each piece, then fold it tightly into a ball. Rub against work surface to seal. For longer pieces, gently flatten, roll tightly, fold into a ball, pinch to seal well, then rub against work surface.
- Rest the balls: Let the balls rest for 10 minutes uncovered. This relaxes the gluten for final shaping.
- Final shaping: Fold each ball to tighten its surface, pinch to seal, then roll the dough into a longer shape with your palm. Place on the baking pan. Watch the video for visual guidance.
- Final proof: Cover with a towel and let rise for 30 minutes.
- Prepare for baking: Preheat oven to 430°F (220°C). Lightly sprinkle flour over the bread - a tea strainer is perfect for this. Smooth the flour with your hand (it's optional, but they're so nice to touch!).
- Score the bread: Score each bread with a sharp blade or knife. You can hear the oven humming in anticipation!
- Create steam: Sprinkle a little water around the bread - just a few drops to make steam. Cover with another tray of the same size to create a steam chamber.
- Steam baking: Bake at 430°F (220°C) for 20 minutes covered.
- Final baking: Remove the top tray and bake for 10 more minutes. They look so nice!
- Listen to them sing: They sing as small cracks form on the crust - the best song in the world! Hollow taps mean it's perfectly baked. So crispy and flaky! Let cool before slicing to reveal the soft, light and airy inside.